Whole Wheat Sweet Bread
Whole wheat sweet bread is a soft and moist quick bread, perfect for serving with coffee or tea. This delicious treat comes together in just a few minutes and doesn't require any yeast or rise time!
Servings: 12 servings
Calories: 348kcal
Equipment
- 2 5x9 shallow bread pans or 1 large cast iron bread pan
Ingredients
- ¾ cup granulated sugar
- 2 cups whole wheat flour spooned and leveled
- 2 cups all-purpose flour spooned and leveled
- 2 tablespoons baking powder
- ¾ teaspoon salt
- 2 eggs
- 2 cups milk I use whole milk
- ¾ cup vegetable oil any neutral smelling oil
Instructions
- Preheat your oven to 350°F and grease your bread loaf pan. This will make 2 shallow 5x9 loafs, or one large cast iron loaf.
- In a medium bowl, whisk together the flours, sugar, baking powder, and salt. Set that aside.
- In a larger mixing bowl (or the bowl of your stand mixer), beat together the eggs, milk, and oil until combined.
- Use a spatula to slowly mix the dry ingredients into the wet, just until everything’s incorporated. The batter will be fairly wet.
- Pour the batter into your prepared pan, leaving about an inch of space at the top for the loaves to rise.
- Bake for around 40 minutes, or until a toothpick comes out clean from the center. Cool slightly before slicing. Note: if you decide to make this into one large loaf, it will take about 50-55 minutes to bake through. I would suggest covering it loosely with aluminum foil after about 40 minutes to keep the top from browning too much.
Notes
- You can use freshly milled wheat berries or store-bought flour for the whole wheat flour.
- Don't forget to grease your bread pan. You can use butter, tallow, or a light layer of cooking oil.
- Be careful not to overmix the batter, as it can cause an overly dense, chewy loaf of bread. You want to stop mixing as soon as the ingredients are combined.